Pumpkin + Thyme Baby Food Puree
This Pumpkin + Thyme Baby Food Puree is a creamy and flavorful way to introduce baby to the tastes of the season!
Servings: 25 ounces
- 1 small pumpkin I used the pumpkin pie variety of pumpkin
- 1/2 tsp fresh thyme roughy chopped
- 1-2 cups water breast milk, formula or stock
Heat oven to 350 degrees. Line a baking sheet with parchment paper or silicon mat.
Cut up the pumpkin. Start by slicing off the top off the pumpkin, then cut length wise down the middle until you have 2 halves of a pumpkin. Scoop out the seeds and strings. Don’t be too obsessed with getting all the strings out, they will puree nicely with the rest of the pumpkin.
Chop the pumpkin into smallish pieces and place onto a baking sheet, skin down. Roast in oven for 45-60 minutes or until a fork can pierce the very tender flesh. Set aside until cool enough to handle.
Peel skin away from the pumpkin and place inside a food processor or blender. Add thyme and start blending for 1-2 minutes, adding water in 1/4 cup ingrements until you get desired consistency.
Age: 4 months and up
Yield: 25 ounces
Additional Spices: Feel free to use the following spices instead of the thyme – 1/2 tsp of cumin, 1/4 tsp of nutmeg, 1/2 tsp of cloves, 1 fresh garlic clove, 3-4 basil leaves, 1/2 tsp chopped rosemary or even a big pinch of fresh ginger.
Storage: Fridge – store in an airtight container in the fridge for 3-4 days. Freezer – can be frozen for up to 4 months (this and this are my favorite freezer storage containers).
Favorite Kitchen Tools: Get a list of my favorite kitchen tools to make the best baby food here!
Can be added to yogurt, oatmeal, pancakes, other purees such as apple, pear or spinach. Really you can do anything with pumpkin puree. Go crazy.